MM: Afghani Lamb with Spinach
---------- Recipe via Meal-Master (tm) v8.05
Title: Afghani Lamb with Spinach
Categories: Afghan, Main dish, Nuts, Veal
Yield: 4 Servings
2 1/2 lb Lamb stew meat
-- preferably leg
1/3 c Olive oil
3/4 lb Onions; diced large
4 ts Chopped garlic
2 ts Turmeric
1/4 ts Nutmeg
1/4 ts Ground cardamom
1 ts Crushed red pepper
-- or to taste
1/2 ts Cinnamon
32 oz Can tomatoes; drain & chop
1 c Rich brown veal stock or
1 c Rich beef stock
1/3 lb Fresh spinach; wash & drain
1/2 c Yogurt
1 tb Grated lemon peel
Salt; to taste
1/4 c Pine nuts*
*Roasted at 350 F. for about 3 minutes.
Sear lamb in the olive oil in a cast-iron skillet or
Dutch oven. Add the onions; saute them for 2 minutes;
then add the garlic and saute it for 1 minute. Put in
the turmeric, nutmeg, cardamom, crushed red pepper and
cinnamon and saute the mixture for 1 to 2 minutes
more, being careful not to burn the onions or garlic.
Add the tomatoes and veal stock and stir.
Cover the dish and bake at 350 F. for about 1 hour,
until the meat is tender and begins to break up.
Remove the dish from the oven and add the spinach,
stirring until the spinach is wilted and blended in.
Allow the stew to cool slightly. Add the yogurt,
lemon peel and salt to taste. Sprinkle with roasted
pine nuts.
Yield: 4 to 6 servings. Serve over rice pilaf.
From executive chef Phil Soroko of Someplace Special
restaurant/McLean, VA. In _The New Carry-Out Cuisine_
by Phyllis Meras with Linda Glick Conway. Boston:
Houghton Mifflin Company, 1986. Pg. 128. ISBN
0-395-42504-2. Typed for you by Cathy Harned.
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